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Aliter haedinam sive agninam excaldatam
(Another Recipe for Lamb Stew)

by Apicius, VII, VI, 356

So, an actual Apiciun recipe not lifted from anyone Anyway, why not give it a try? Certainly there's nothing wild or "out there" among the ingredients

Original recipe: Aliter haedinam sive agninam excaldatam: mittes in caccabum copadia. cepam, coriandrum minutum succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. coques, exinanies in patina, amulo obligas.

Translation: Put pieces of kid or lamb in the stew pot with chopped onion and coriander. Crush pepper, lovage, cumin, and cook with broth oil and wine. Put in a dish and tie with roux.


  • 1½-2 ib (700-900g) neck or breast of lamb
  • 1 small finely chopped onion,
  • 1 tsp (5ml) coriander seeds
  • A pinch of each of pepper, lovage, cumin
  • 1 tsp (5ml) garum
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) wine
  • 1 tbsp (15ml) corn flour


  • Cut the lamb into 2cm/1" cubes and put theminto a saucepan and toss in the hot oil.
  • Grind the onion, coriander seed, pepper, lovage and cumin in a bowl. Mix in the garum, olive oil and wine.
  • Pour this mixture over the meat in the pan and simmer gently for about 2 hours, until tender.
  • Mix the cornflour with a little water and add to the stew to thicken the sauce. Stir until boiling.
  • Serve hot.
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